Steamed Pork with Vegetables and Egg Drop Sauce
Elevate your mealtime with this wholesome and flavor-packed Steamed Pork with Vegetables and Egg Drop Sauce recipe—a dish that combines tender, juicy ground pork with a vibrant medley of carrots, broccoli florets, and red bell pepper. Marinated in soy sauce, garlic, and ginger, the pork is gently steamed to perfection alongside the vegetables, locking in all the natural flavors. This dish is topped with a silky egg drop sauce made with chicken stock and a hint of sesame oil, creating an irresistibly savory and aromatic finish. Perfectly balanced, nutritious, and easy to prepare in just 45 minutes, this recipe is ideal for family dinners or meal prep. Serve it over steamed rice or noodles for a comforting, restaurant-quality meal straight from your kitchen! Keywords: steamed pork, egg drop sauce, healthy dinner recipes, quick and easy meals, steamed vegetables.
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Recipe Information
Ingredients
- 500 grams Ground pork
- 2 tablespoons Soy sauce
- 2 pieces Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 medium Carrot, julienned
- 200 grams Broccoli florets
- 1 medium Red bell pepper, sliced
- 3 stalks Green onion, chopped
- 1 tablespoon Cornstarch
- 2 cups Chicken stock
- 1 piece Large egg, beaten
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
Instructions
In a mixing bowl, combine the ground pork, soy sauce, minced garlic, and grated ginger. Mix well and let marinate for 10 minutes.
Prepare the vegetables: julienne the carrot, chop the broccoli florets into bite-sized pieces, and slice the bell pepper thinly.
Arrange the marinated pork in a shallow heatproof dish. Place the carrots, broccoli, and bell pepper on top of the pork evenly.
Prepare a steamer by bringing water to a boil in the bottom pot or pan. Once boiling, reduce to medium heat and place the dish with the pork and vegetables into the steamer basket.
Steam the pork and vegetables for 20-25 minutes or until the pork is fully cooked and the vegetables are tender.
While the pork and vegetables are steaming, prepare the egg drop sauce. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
In a saucepan, heat the chicken stock over medium heat until it starts to simmer. Stir in the cornstarch slurry and whisk until the sauce thickens slightly.
Slowly pour the beaten egg into the saucepan in a thin stream, stirring gently with a fork or whisk to create ribbons of egg in the sauce.
Add the sesame oil, salt, and white pepper to the sauce, then remove from heat.
Once the pork and vegetables are done steaming, remove them from the steamer and carefully discard any excess liquid in the dish.
Pour the egg drop sauce over the pork and vegetables, garnish with chopped green onions, and serve immediately alongside steamed rice or noodles if desired.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 699 mg | 30% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.9 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 555 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
